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Serves 6
INGREDIENTS
6 duck breasts
Salt and pepper to taste
1 tbs olive oil
PROCEDURE
Preheat the oven to 400 degrees F. Season the duck breast with salt and pepper. In a large saute pan, over medium heat, add olive oil. Add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces and fan around sweet potatoes.
Whipped Sweet Potatoes
4 large sweet potatoes, peeled, cut into large cubes and boiled until soft
1 stick unsalted butter
2 tbs Steen's Cane Syrup
Salt and Pepper to taste
In a mixing bowl mash potatoes with the rest of ingredients and keep warm.
For Sauce
1/2 cup white corn syrup
1 cup light brown sugar
1/2 stick butter
1 cup pecans (pieces or halves)
Salt and pepper to taste
PROCEDURE: Combine corn syrup, brown sugar and butter in heavy saucepan and bring to a boil. Boil gently about 5 minutes, stir in pecans and season with salt and pepper. Drizzle over pan roasted duck breast.
